Divya Nair suggests five versatile ways to put your dosa batter to good use.
Apples have so many uses in cooking, from being the star of a dessert to making for inventive snacks or even a warming drink.
Add a burst of flavour to your khaana with a range of exotic chutneys. Take your pick!
In Indian households, fish is usually fried or eaten with rice in a curry but this Surmai Fish Cutlet will blow your mind
A legendary Santa Cruz, Mumbai snack stall continues to win hearts with its hot, fresh Vada Pavs and bhajiyas. Here's a look at the story behind Balaji Vada Pav Corner and a step-by-step recipe for their crunchy Mung Dal Bhajiyas.
Chef Vikas Khanna has been shortlisted for the James Beard Awards 2026, placing him among the most revered names in the global culinary world.
Dal Dulhan is a warming traditional dish from Bihar, says Pratibha Kumari Singh, often prepared on relaxed family days when something hearty yet homely is desired.
Rice, mung dal, milk, ghee and aromatic spices are the backbone of this creamy savoury Pongal that will melt in your mouth and make your morning or afternoon.
The Bengalis have their own special variety of spicy-sweet tomato chutney usually had at the end of a meal.
TasteAtlas, a globally-recognised digital guide to food, just unveiled its rankings for 50 Best Potato Dishes. Four of our Indian favourites qualified.
India's favourite teatime indulgence, the samosa, comes with many kinds of stuffings.
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
Dosa is often tastiest when made using a dal-rice batter and frying it crispy in plenty of ghee. That's not to say that dosas made without heavy amounts of rice and ghee can't taste rather yum too and make for nutritious light breakfasts.
Why can't tikkis be made with millets and makhana?
From festive breakfasts to iconic fish preparations, Parsi cuisine is a beautiful blend of sweet, sour and spicy traditions that have been passed down for generations. Explore the flavours, stories and culinary personalities behind each recipe which balances comfort, nostalgia and celebration in every bite
Who would have guessed that hemp seeds could be so tasty?
Step into the world of wholesome eating and try these delicious ragi recipes, where ancient grains meet modern flavours.
Leafy greens are an essential part of Indian cooking, showing up in everyday meals as well as in unique regional specialities.
A simple, flavoursome Maharashtrian meal that Alia Bhatt and Kareena Kapoor Khan tucked into.
Turn green tomatoes, a healthy, glorious-looking winter produce, into a flavoursome chutney. Mayur Sanap's Hara Tamatar Chutney is as versatile as it is delicious!
Sweet and spicy, this chutney will add a chatpata addition to your lunch/dinner.
Through its cloud kitchens, ITC is building a portfolio of shorter shelf-life offerings and selling them through quick commerce platforms.
This simple chutney can be served with kebabs and other starters.
Baby Prawns Or Jawla Chutney Along the coast, from Maharashtra to Mangalore, tiny dried prawns get dressed up with coconut, onions and more to become a spectacular relish. Recipe by Manisha Kotian.
Cook a full meal of intriguing Arunachali food and surprise a foodie loved one.
Sona Bahadur's Goa currython yielded interesting results.
Mini Ribeiro gets top chefs to share the best chutney recipes.
A khatti-meethi chutney for snacks or a meal that can be made swiftly.
Millets, dal and a bunch of spices can be steamed together for an awesome version of this rice cake.
Avocado, one of the healthiest fruits, has a bland but signature flavour that accommodates brilliantly the zesty Indian ingredients that Mayur Sanap adds to his chutney recipe. The result is this creamy, buttery, spicy condiment that goes well as a side with a variety of dishes.
Try this traditional recipe with a delicious raw mango and coconut chutney.
Pack a punch with this chutney that goes well with just about everything.
For those swapping rice, flour or aatta for better carbs, opt for veggie chilas made with chickpea flour.
It pairs beautifully with just dal and rice.
Bethica unusually uses brown poha and green bananas to make crispy vadas.
If you're a big fan of Bread Pakoda, you'll definitely love this chatpata snack with a cheesy centre too.
Swap your regular dosas for a healthier option that's nutritious.
Turn green tomatoes, a healthy, glorious-looking winter produce, into a flavoursome chutney. Mayur Sanap's Hara Tamatar Chutney is as versatile as it is delicious!
A sister or cousin of paniyarams, these are akin to large pan-fried idlis but are dosas. And utilise millets.
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